If you’re looking for a first course that’s different from the usual and wins everyone over on the first bite, this is the perfect recipe.
Today’s recipe is an experiment born in the kitchen that turned into a gourmet dish: creamy mezzi paccheri with sausage, asparagus and a burrata heart.
It’s a different dish that will make you fall in love. It’s creamy and well balanced. Perfect for a family Sunday or a refined dinner when you want to impress without spending hours at the stove. Please try it!
Let’s see right away how to prepare the creamy mezzi paccheri with sausage, asparagus and burrata heart.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz pasta (I use mezzi paccheri (half paccheri))
- 2 sausages
- 7/8 cup tomato passata (about 200 g)
- 1 burrata (whole)
- to taste salt
- 1/3 cup pistachio crumbs (about 1.5 oz)
- to taste extra virgin olive oil
Tools
- 1 Pan
- 1 Pot
- 1 Immersion blender
- 1 Fine mesh sieve
- 1 Ladle
How to prepare creamy mezzi paccheri with sausage, asparagus and burrata heart
In a large pan, heat a drizzle of oil and add the sausage cut into pieces. Let it brown well until golden and crispy. At this point, add the cleaned asparagus cut into rounds (keep the tips whole if you prefer). Add a ladleful of water and cook until the asparagus are tender.
Pour the tomato passata into the sausage and asparagus mixture. Let everything simmer for a few minutes to develop flavor. It doesn’t need to reduce too much. Season with salt.
Spoon a few tablespoons of the mixture (sausage and asparagus) from the pan and place them in a blender. Add half of the burrata and blend until you obtain a smooth, thick cream. This will be the base for the final sauce.
Pass the remaining mixture in the pan through a fine sieve. This removes excess tomato sauce: you’ll get a “clean” and flavorful topping that won’t overpower the color and texture of the burrata.
Cook the mezzi paccheri in plenty of salted water. Drain them al dente, reserving a little of the cooking water. Sauté the pasta in the pan with the strained mixture, then pour in the blended cream. Add the reserved cooking water and toss vigorously until every pacchero is perfectly coated in a dense, velvety sauce.
Serve the pasta on plates and finish each portion with pieces of the remaining burrata and the pistachio crumbs.
Storage
This pasta is best just after sautéing, thanks to the creaminess of the burrata. However, if you have leftovers, you can store them in the refrigerator in an airtight container for up to one day. To reheat, add a splash of water and quickly toss in a pan. Do not reheat for long to avoid the burrata becoming rubbery. Freezing is not recommended.
FAQ (Questions and Answers)
What can I use instead of asparagus?
If asparagus is not in season or you don’t like it, you can substitute zucchini cut into rounds.
Is there an alternative to pistachios?
If you want to keep a crunchy element, you can use toasted sliced almonds or pine nuts lightly toasted in a pan.
